Sizzling Bulalo with Creamy Mushroom Sauce

Sizzling Bulalo with Creamy Mushroom Sauce

Adapted from: http://www.yummy.ph/recipe/sizzling-bulalo-with-creamy-mushroom-sauce

Ingredients

Beef Shank
1 onion, quartered
1 carrot, cut into three pieces
2 stalks celery, chopped rough

1 tsp whole peppercorns

For the creamy mushroom sauce
2 tablespoons butter or margarine
1/2 medium onion, chopped
2 cloves garlic, minced
1 small can sliced mushrooms, drained
2 teaspoons Knorr Demi-Glace Sauce Mix
1 cup beef stock (from the water used to boil the beef shanks)
cooking cream (I use Elle & Vire brand)

Procedure:

1.     Remove marrow from the bone. Set aside. 
In a large stockpot, combine beef shanks, onion, carrot, celery stalk and whole peppercorns. Add water to cover. Bring to a boil then reduce to a simmer. Cook until beef is very tender. Skim off scum and oil. Let cool. Transfer beef shanks to a strainer. Strain stock and set aside.

3.     Make the mushroom sauce: Pan fry bone marrow on all sides until no longer red. Remove and set aside. Add butter to the sauce pan. Sauté onion. Add garlic. Add mushrooms. Pour in beef stock. Bring to a boil then reduce to a simmer for 10 minutes. Add demi-glace sauce mix. Add cooking cream. Mix well and let sauce thicken. Season to taste. Set aside.

4.     When ready to serve, heat sizzling plate until white smoke appears. Return marrow to the bone. Sear beef shanks.

5.     Pour in mushroom sauce. Serve immediately.

Note:

The original recipe called for deep frying the shanks for a crispy sizzling bulalo. I opted to pan fry it for health reasons.

Knorr Demi-Glace Sauce Mix which was on a half price sale at Unimart. At 188 pesos, I thought that it was a steal. I use it to add flavor and to thicken sauces.